Suzi's Blog

Yesterday I posted a recipe for White Anchovy Vinaigrette, and I promised today you’d have a wonderful way to use that flavorful dressing.

Here that recipe is: potatoes, olives and capers tossed with the vinaigrette. Talk about sensory overload: here you have anchovy, capers, caperberries, olives, scallions, a host of herbs, mustard and vinegar. The recipe does not call for garlic, but I’m sure you could sneak some in. As specified, this dish is served warm, right off the stove. But the next day, the leftovers present you with an intensely herbed potato salad. Either hot or cold, these potatoes are the perfect match for a high intensity main dish, say a roast leg of lamb.

I hope you experiment with this recipe and can enjoy its abundance of flavors hot or cold.

Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.

In a very large skillet, sauté pan or pot, warm the oil over medium-high heat. When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, caperberries, capers, olives, and scallions and shake the pan for 1 minute more, just to wilt the herbs and scallions. Add the White Anchovy Vinaigrettte and warm through. Transfer to a serving platter and serve immediately.